This traditional Indonesia/ Malay/ Nyonya kuih is semi-soft, it’s chewy and most important of all it’s fragrant. It has an inviting aroma from the banana and pandan leaves, the eggs and the coconut milk. The most important thing is that it is so easy to make and your whole house smell nice when it is baking in the oven! It is also extremely delicious to me.

This version is a tad healthier than the Pinoy (Philippines) version which I have tried many times and love too due to my work with a lot of Philippines nurses before. The Pinoy version had added evaporated milk, condensed milk and cheddar cheese. What I love is the shredded coconut strands on top. It is also delicious! Oh I need to make one soon too. Must wait till I have guests with sweet tooth.

I was thinking of making a kuih for the last month. In recent year there opened a new Asian eatery place 15 minutes drive from my home and it has been so easy to get my Asian fix. There are many stalls there and just like a big eating hall in Malaysia. However I do realised not only do these food contains lots of sugar and it is just a bit lacking.

Lacking in theirs is the traditional kuih bingka, the way I like it with both the aroma from banana leaves and pandan leaves. To get my fix I just need to bake it at home myself.

Last night when this was in the oven, the daughter who was asleep woke up and came downstairs – “mum what are you baking at this time of the night? I can smell it in my room!” It was barely 22.00 and I was watching Chernobyl (highly recommend watching, by the way)

This morning a happy hubby ate a big chunk with his black coffee for breakfast. All the sliced pieces in this pic were shared between the 2 of us 😀 (shocker)

p/s This recipe is based on trail and error and if you live in a country where freshly grated coconut is impossible to get. Hence it’s a 1 tin 400ml can used.

Kuih Bingka Ubi kayu (Tapioca Cake)

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Course Dessert

Cuisine Asian

Equipment

8 x 8 inches baking tray

Ingredients

Banana leaves
Pandan leaves
1 tin 400 ml Coconut milk
1 kg Grated Tapioca frozen or fresh
3 tbsp Tapioca starch
3 medium Eggs – 2 whole eggs plus I extra yolk
2/3 cup Sugar, I use less sugar but you can use 1 whole cup)
50 g Butter melt in microwave
pinch Salt

Instructions

Step 1 – Place your coconut milk, pandan leaves and sugar to simmer to melt the sugar and infuse the pandan leaves. Set aside to cool down.
Step 2 – Place your grated tapioca, tapioca starch, a pinch of salt, two whole eggs plus extra yolk into a large jug and mix well. Add in your melted butter leaving a tablespoon aside.
Step 3 – Line your baking tin with the banana leaves and I like to add some stands of pandan leaves too at the bottom.
Step 4 – Mix Step 1 into Step 2 and pour into prepared tin Step 3.
Step 5 – Place into a 170C oven (mine is fan assisted) for 90 minutes.
Step 6 – As soon as you removed from the oven brush the leftover melted butter on top.
Step 7 – Leave it to completely cook down before slicing and enjoy!

Notes

TIP – I love brushing some butter right on top after baking. don’t ask me how I think of these ideas, I just love cooking/baking something well. My first kuih bingka was horrible but that was 21 years ago in Devon where ingredients were hard to get.

However I have learned through trial and errors and this is the best recipe/way for me.

p/s I am now thinking maybe to try with one extra duck yolks next time while writing this.

Keyword Tapioca